The Secret to Soft Snickerdoodles

Snickerdoodle Fiends

My children have long been Snickerdoodle fiends. My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious. When my daughter discovered cookies and cookbooks she had a preference for cinnamon too. She made Snickerdoodles and submitted her recipe to a class collection of favorites at her elementary school.

In time my youngest son and I would go to the bookstore on Wednesday afternoons when his elementary school let out early. It became our habit to stop off in the bookstore's café for an afternoon snack. To him that meant a fancy hot chocolate and a soft thick Snickerdoodle that had been warmed in the microwave. Mmmm....what a beautiful cookie! When he was feeling especially generous he would even share a warm bite of that chewy, cinnamon-sweet delicacy with me.

I would have made those wonderful cookies at home but I had no idea how. The Snickerdoodles from all of the recipes I had ever tried made cookies that were good when first taken from the oven but, within hours, became dry and tasted stale. Even though we were Snickerdoodle fiends, eating the whole batch of cookies straight from the oven was more than we could handle and I could not figure out how to make them so that they remained soft and thick and chewy like those we swooned over on Wednesday afternoons in the bookstore café.

Then I saw the recipe for Snickerdoodle Blondies.

Do Try This at Home

My now teenage son can be very picky about the sweets he will eat these days. He wouldn’t touch the Blood Orange Olive Oil Brownies I adored several weeks ago. That left pretty much the whole pan for me to eat on my own. For that very reason I am careful about what I bake and try not to test too many recipes without a particular audience in mind.

Just to be sure I'd have some help eating these I tried this recipe for Snickerdoodle Blondies on an evening when my Bible study group was meeting at my house. I put a plate of them in the living room to share but left several bars in the kitchen for my son. He ate those when he got home from school and then came in to grab one from our plate... several times. I think he might have eaten the whole pan if they had been available.

In fact, my son liked these so well that he decided to make another batch himself. Luckily he agreed to let me document the occasion. Along the way we established that he can cook, got pictures to post the recipe step by step, and enjoyed a great opportunity to share time together in the kitchen.

And guess what? These thick, chewy, cinnamon-topped Snickerdoodle bars were still soft and delicious the next day. What more could I ask for?

Snickerdoodle Blondies
this version of the recipe was found at Dozen Flours

200 comments:

Debbie
said...

Snickerdoodles are my youngest son's favorite cookie also. It will be fun to make these for him when he gets home in June. I have not made snickerdooldes in a long time, for the same reason. I don't like hard cookies. Thanks Lisa for another great receipt.

So funny, I've had the same problem with snickerdoodles. Maybe this is my answer too? I wonder how they'd work in cookie form, versus bars.

PS Do you remember the cranberry bars we used to get in the Whole Foods in Richardson? (Hmm, Richardson? Maybe west of there? I'm forgetting my Dallas roads/geography. It's only been 17 years.) I've been trying to make/find those ever since. No luck. I'd love to have you in on the hunt!

I was chatting on the phone with my college boy when I clicked over to your blog. He is a Snickerdoodle nut! I told him what I was looking at and he said they sound "amaaaazing." I guess I'll make them for his next visit home. Thanks. ;-)

The blondies are such a great idea! My kids love snickerdoodles. My son is especially fond of spicy cookies like these or molasses cookies or ginger snaps. It really surprises me because he's such a picky eater. Anyway, I'd love to bake these up for my kids soon. :)

Thank so much for this recipe!!Ive been looking for a snickerdoodle recipe that I can do a cookie cut out with. I want to make cookies the shape of a bridge for my wedding, but I felt Snickerddoles were too soft to cut out. I will be using this recipe. Thank You!

Thank so much for this recipe!!Ive been looking for a snickerdoodle recipe that I can do a cookie cut out with. I want to make cookies the shape of a bridge for my wedding, but I felt Snickerddoles were too soft to cut out. I will be using this recipe. Thank You!

Because i am very lazy and i like to conserve dishes i thought, wouldn't it be possible to beat the wet ingredients and just sift in the dry ingredients and beat again? i am about to make these they look completely scrumptious.

Anonymous - I think it would be possible to simply sift the dry ingredients into the mixed wet ingredients and beat again, saving a bowl in the process. The trick is to get the baking powder and salt evenly distributed throughout the batter.

With limited equipment and/or workspace shortcuts can be a real blessing. If you are careful in putting the ingredients together I don't think this shortcut will cause any real problems and is worth a try.

Hope you enjoy the Snickerdoodles! These are still my son's favorite dessert.

Thanks for this recipe! I made a couple of days ago and made my husband mad by taking some into work for my department. Then one of my coworkers proposed to me after having one. (We're both married and same-sex marriage isn't legal in this state anyway, so it was kind of a null proposal. But I felt appreciated.)

And on the one-bowl method: that's exactly what I did, beat the wet, then added one cup of the flour plus the baking powder and salt and mixed, then added the rest of the flour. It probably wasn't completely uniform but it seemed to work well enough.

My first thought is that it could be a matter of oven temperature/baking time. Every oven varies to some degree. Watch carefully as the end of baking time approaches when trying a new recipe.

The only other thing I can think of is that you may have left out an ingredient or mis-measured. I do that sometimes, especially when a lot is going on in the kitchen and surrounding areas. I've forgotten to add butter or sugar and wondered what could be wrong.

Sorry I couldn't be of more help. In my experience this recipe turns out moist and delicious time after time!

Just the pictures had me in a sweet tooth fit last night! I ended up with a coffee cake something because of my limited ingredients. I also linked back to your blog. Check out my variation here http://willrunforstamps.blogspot.com/2012/07/snickerdoodle-coffee-cake.html

I am soooo making these tonight for my fiance! he does not eat chocolate but loves brownies so I am sure he will love these!!!! When do you add the brown sugar??? I must have missed that part... I am just going to add it with the dry ingredients!

Im really excited to try these, but I didnt have an egg so I used oil instead... my batter is really dry though, yours in the picture looks fairly dry so maybe its right but wanted to check. Its come out like a dough? Is this right?

Thanks so much for sharing. I have only just found this wonderful thing called The Snickerdoodle. I came across a recipe for Snickerdoodle muffins on Pintrest and fell in love. I'm now going to have to try these

Anita - Aren't Snickerdoodles wonderful? I made these Snickerdoodle Bars and a variation of Snickerdoodle Cupcakes from a recipe by Martha Stewart for my son's recent graduation party. Both were a hit. I hope to blog about the cupcakes soon.....Thanks for stopping by!

Anon 1 - Whenever I have wanted lots of Snickerdoodles Bars (at my son's graduation party, for example) I have opted to make the recipe twice rather than double it. Still, I don't see any reason why it couldn't be doubled as long as you have equipment to handle that volume and, remembering that it makes a fairly stiff dough, are careful to mix completely. Please let us know if you try it!

Anon 2 - Thanks for the feedback. I'm glad you liked them!

Michele - I am excited about a gluten-free version of these tasty bars. Would you be willing to share your adaptation of the recipe? Thanks for commenting and I hope to see you here again!

I can't wait to try these, they look yummy. I have been a Snickerdoodle fan since I was in the Brownies sooooo many years ago and had them for the first time. I do know my cookie recipe says DO NOT bake over 9 min. They almost look uncooked in the middle, but they do not get hard.

I just made these on Sunday. I have been wanting to try them ever since I found a picture on pinterest. Oh my goodness! These are so good. One of the best baked goods I have ever made. But I'm a sucker for cinnamon-sugar, chewy goodness. Thanks!!

Quick question...does anyone know if these last in the freezer...minus the element of a husband sneaking them but I was wondering how long they last in freezer and if they are still soft and chewy when thawed?

I made these today, and they are very dry and crumbly. They aren't moist and chewy at all. Very disappointing! I did not forget any ingredient. The taste is great, but hard to swallow without something to drink. I did push the dough down into the pan with my fingers. Could this have compacted it too much?

My first ever "snickerdoodle" type anything came out of the oven about 3hours ago (170 fan oven 180 normal - uk), had no idea what they would be like having never heard of snicker doodles - they are fantastic. Crunchy around the edges moist and chewy in the centre, a real winner, thank you for sharing the recipe

First of all, I think these look delicious. I'm dying to try them, but I have a question...I'm assuming that you've used AP flour because you added salt and baking powder as well? Could I substitute self rising? That's all I have in the house right now and I'm DYING to try these so I don't want to have to wait a couple days if I don't have to haha thanks! =]]

Sweet B - I recently froze several batches in preparation for my son's graduation party. They held up well and were still delicious and chewy when thawed. Give it a try. I think you will be happy with the results!

Amruta - I love hearing from so many Snickerdoodle fans. Thanks for your comment!

Camille - Thanks for sharing your results. I'm glad they did not disappoint!

Anonymous - Thanks for the tip on keeping Snickerdoodles (and other cookies) soft and chewy. I had heard that before but need to give it a try sometime!

Barbara - I'm sorry to hear that your Snickerdoodle Blondies did not turn out well. I have had good luck with this recipe so I'm not sure what might have gone wrong. I don't think pushing down the dough would be the problem. Perhaps oven temperature (all ovens read temperatures a little differently), baking time or quality/age of ingredients were a factor. If you try the recipe again be sure to fluff the flour before measuring, use a fresh can of baking powder and check for doneness a few minutes earlier. Good luck!

Jay - Thanks for your encouraging comment. I'm so pleased to be the one to introduce you to Snickerdoodles and to hear that you are now a true fan!

Roni -Thanks for stopping by and sharing your results!

Wendy C - Yes, my recipe uses all-purpose flour. Though I haven't tried it I think you could substitute self rising flour, using the same quantity of flour and omitting the baking powder and salt from the recipe here. My research tells me that self-rising flour includes 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour so using self-rising flour will almost double the leavening in this recipe. That may make the bars rise a little higher and be less chewy but its my guess that they will still be delicious! If you try it please let us know how they turn out. Good luck!

Lisa- I agree that some snickerdoodles are crunchy and crispy. I have a recipe that makes super soft cookies if you would like to try it. My boyfriend said, " they taste just like grandma's," If you want the recipe, feel free to email me at jen_indep@yahoo.comThey won't disappoint! In the meantime, I am going to try your recipe!

Found this recipe on Pinterest, and this is the FIRST time I've ever actually commented on something I've made from Pinterest, but these were so good, I had to thank you for the recipe! :) Holy Deliciousness!

These were wonderful...so soft and chewy and delicious, especially the ones we ate warm from the oven. The kids LOVED them. For those who didn't get soft texture, did you use margarine instead of butter, cause if you want a soft cookie, you have to use butter.

I just made these, the recipe looked so good and I was so excited...then I realized I only had one stick of butter. I did not want to go to the store so I went with one stick of butter and a 1/2 cup of applesauce. They turned out fantastic, and better yet they are slightly healthier now. Thank you for sharing!!

These are delicious. Made them as directed. I was a little concerned because the dough was so thick and had not read the comments. Also, they didn't look that pretty when they came out of the oven. BUT, when I cut them, they looked just liked your picture and tasted amazing! Thanks for sharing. Snickerdoodles are a favorite cookie in our household and these did not disappoint!

I just made these and am looking forward to trying them. I have made the pumpkin snickerdoodle cookies, recipe is floating around Pinterest, and they are super soft and chewy and do not have a strong pumkpkin flavor. I do not use the cream of tartar, though. Thanks for posting your recipe!

I loved these! The entire pan was gone in less than a day after my daughter had a few friends over. The only change I made was that I added a few teaspoons of cinnamon into the batter as well as the sprinkle of cinnamon and sugar on top. They are snickerdoodle bars, after all; they should taste like it! Plus, I love cinnamon, and so does everyone that enjoyed the bars.

My husband can devour 2 dozen snickerdoodles in a day and my daughter adores anything with cinnamon, if there is something she won't eat I just have to add a little cinnamon and its gone. I have them in the oven now... we'll see how well they go over

My favorite cookie is a snickerdoodle and I make them from my grandmother's recipe and when I store them I put a piece of bread in the container and they never become too dry or hard....but I can't wait to make these...my mouth waters just looking at them

I found this recipe on Pinterest. I made these to bring to a Thanksgiving dinner party and then as a dessert at my own house for Thanksgiving. They are a genius idea and they were so delish. I recommend eating one when it's warm though. So gooey and good!

Yes it's the cream of tartar that makes them so crunchy. I didn't have any one time when I made a batch so I just left it out. They were pillowy and soft for days. From then on I never used it when I made snickerdoodles! Can't wait to try this version!

I made these this morning. while the flavor is "a'ight" it's not "bang my shutters" amazing. I think next time I will add some spices to the batter and will cook them about five minutes longer. The greatest thing about these bars is that little crispy crunch on the top. Fabulous.

Hi - So we LOVe snickerdoodles in our house, but for us the cookie always has nutmeg in it and the sugar cinnamon on the outside- or the top, in this case. I will try it this way and let you know - has anyone else tried this?

My husband loves snicker-doodles. I don't mind making them but they become time consuming. I found this recipe a year ago (I know I'm a little behind) and seem to be making these brownies every other week now. My husband also volunteers me to make them for his work parties. Nothing to it when I have to make enough for 100 people. A few pans of these and I'm done! Thank you so much for making my life easier with Snicker doodles!

Theresa - A touch of nutmeg sounds delicious! Let us know how it goes. I added ginger to part of the batter over Christmas. It added an interesting touch of spice and my son still loved them. This recipe seems to accommodate variation well.

I have no baking powder, or baking soda and I was wondering if these would still come out good without the baking powder.Need to make something for a funeral service on Thursday for a large group, and these seem perfect.

JenLynnAsh - I'm not sure how these would turn out without the baking powder. I've never tried them that way. I have, however, seen recipes for Blondies that do not contain leavening. If you do try the recipe without the baking powder please let us know how they turn out!

Anonymous - Self-rising flour contains baking powder and salt, though perhaps not in exactly the same proportions.

Wow! It's so nice to see my snickerdoodles on your site. They look delish!

Even after all the years since I first created this recipe, it's my standard "go to" for big events or when I want to bring something and I'm just tucked-out. These never fail to make people smile AND they seem to taste better the longer they last... not that they last that long.

I made these today and they were perfect! So easy to throw together, so packed with snickerdoodle flavor, and so convenient because I always have these ingredients in my house. Thanks so much for sharing this super useful recipe!

Mmm. I LOVE this recipe! For me, they are like the best brownie ever - because I always prefer vanilla-y, cinnamon goodness over chocolate and because they still have the same, great, chewy textures that brownies are known for!

However, I also love baking the classic snickerdoodle cookies! I'm sorry that yours don't always turn out so great :( but I've always had success with mine! I use all butter and I chill my dough before baking - and EVERY time, I get the most perfect, soft, chewy, moist snickerdoodle cookies ever!

Here's the recipe:http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html

Or you can't go wrong with these blondies! I made them for my first blog entry! :)http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html

I found this recipe through Pinterest and had to make them pretty much right then and there. We love snickerdoodles and to be able to do them up in brownie form..well hello! Yes please! I was a little worried because the batter was so thick but after reading other comments, I understand that that's how it was supposed to be so all was good. These were a HUGE hit with my husband and two kids. They devoured them. My husband even ate them for breakfast and has already asked when I'm making them again. So thank you very much for an awesome recipe.

I made these the other night when I had a couple of people over and everyone loved them! I liked them so much I wouldn't even let my mom take any home I just gave her the recipe so she could make her own. My husband called them amazing and said I have to make more immediately. Thank you so much for this recipe, it was the best thing I've tried on Pinterest so far!

I'm on a healthy kick so I adapted the recipe a little I'm using wholwheat and spelt flour,coconut oil,flax and brown sugar. They are in the oven now can't wait to see how they turn out! I will let you know I'm serving to our guests for dessert tonight so I'll let you know what they think.

Found this on Pinterest, and I just made them. I followed the instructions exactly, my ingredients are fresh, and I only wound up cooking them for 19 minutes, they were already dry and crumbly at that point. No gooeyness or butteryness. If it weren't for the cinnamon on top, they would have no flavor. They tasted exactly like flour, and I know I didn't mess anything up, I quadruple checked. I really wanted these to turn out, fiance LOVES snickerdoodles. What could have gone wrong, anyone know? Everyone else seems to have success with these, but it just didn't turn out for me. Help?

Thanks for your comments! Yes, 2 eggs and 2 sticks of butter. Several folks have mentioned that eggs are not on the ingredient list but looking over the recipe I see them there, just below the butter. Even with the eggs and butter the batter is fairly stiff for a bar cookie. Just spread it out evenly to the sides of the pan. It bakes up moist and delicious!

I have probably made these five times. Each time they came out perfect. So moist and a little chewy. They are cinnalicious! Family and coworkers loved them. I will definately keep this recipe and make over and over. Thanks!

These are wonderful. I brought them to work and my coworkers keep raving. Only thing I would change is to add some cinnamon to the batter too. If you get a bite without the cinnamon sugar topping it can taste a bit doughy.

Oh wow! These look amazing! I made some snickerdoodlesa few months ago and my son took some to schooI his best friend offered to pay me $30 for another batch lol. I haven't been able to find a simple recipe but these are mucbetter looking!! Teenage boys and their cookies lol. Thank you!

Anonymous - Thanks for trying the recipe! I'm sorry to hear that your Snickerdoodle Bars did not turn out well. The dough is stiff and has to be pushed into the corners of the pan but the bars should not turn out dry once baked. You might want to check pan size or oven temperature and make sure you take them out as soon as they test done.

Yum, these are delicious! We have never had snickerdoodle anything before (never heard of it here in New Zealand!) but gave these a try and they're soooo good! I made mine with oil because I'm out of butter and oil worked fine :)

I made these exactly as the recipe said and I was so impressed. Snickerdoodles are my husbands favorite cookie, but when you add the brownie like texture and how easy these are...well, I may never bake snickerdoodles again. The whole family LOVED these. Thank you SOOOO much.

Just put a batch in the oven! I have no pulled up a chair by the oven and now I sit and wait with my beer, I was going to say wine, to sound classy, but who am I kidding. Can't wait to try them! Eeeeeepppp!

This is the recipe I use for Snickerdoodle cookies, and they're great for days later. My husband actually likes them best when they've cooled. It's from a Better Homes & Garden book, with my notes.1/2 cup butter (softened some for mixing)

1.5 cups all-purpose flour

1 cup sugar

1 egg

1/2 tsp vanilla

1/4 tsp baking soda

1/4 tsp cream of tartar (I never have this, so I always just use baking powder)

2 T sugar

1 tsp cinnamon

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add half the flour, the 1 cup of sugar, egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in the remaining flour (make sure all the crumbles at the bottom get mixed in). The recipe says to cover and chill for 1 hour, but I have never done this (I'm too impatient to have cookies), and they always turn out great.

Combine the 2 T of sugar and the cinnamon in a small bowl. Shape the dough into 1" balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet. Space them about 2" apart. Bake in a 375 degree oven for 8-10 minutes. I usually let them sit a few minutes on the sheet before putting them on the cooling racks, just to make sure you get the bottoms crisp.

Diane T. - Thank you for making the effort to share your cookie recipe. I appreciate the tips for improving the texture of Snickerdoodles and I love to hear what my readers have discovered in their kitchen experience!

So I followed the recipe then decided to add 1/3 cup of molasses, 1/2 tsp. Cloves, 1 tsp. Cinnamon and 1 tsp. Ginger and made them into a molasses brownie with the cinnamon sugar mixture on the top. So delicious warm and with French vanilla ice cream. - Coty.

I also found this recipe on Pinterest. I used Splenda Brown sugar baking blend. They came out pretty dry, and also not as sweet as regular snickerdoodles, though I used the appropriate equivalent amount of the blend. I made them to take to a potluck where there will be dieters and diabetics, and I'm just an not satisfied with them to take as my contribution. I'm falling back to another Pinterest recipe, a box of angel food cake mix plus a can of crushed pineapple!

I've made these 4 times in the last two weeks. They come out perfect every time. Always soft, and I always receive a million praises on these. The taste great right out of the oven with a glass of cold milk or water. 4 thumbs up (I borrowed my husband's thumbs too!)

After 30 minutes, the batter was still shaking in the pan as if it was still raw :/ I'm not sure why these didn't come out, I followed the recipe to the T! :( will try again soon. They look too good to give up on!

Oh Dear, Anonymous! I'm not sure what the problem might be. When I make them the batter is so stiff it would scarcely shake in the pan even before I put them in the oven. My first thought would be to leave them in a little longer and see what happens. Maybe your oven temperature varies a bit and your Blondies just need a little more baking time than mine. Next I would check ingredients and measurements. I do hope you will try them again and I wish you lots of luck! Thanks for your comment!

To follow up on my comment^I put it back in the oven for another 30 minutes (10 minute intervals, checking to see if it hardened a little) and they came out perfect! Not sure why it needed to cook for an hour though.. haha. Good news is, they taste delicious :)

These were sooooooo delicious!! I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar. I cannot believe how well they turned out, thanks so much for the recipe!!

I just made these with some improvisation because I didn't have exact ingredients. I used Land o Lakes spreadable butter with canola oil in place of softened butter, and NoEgg egg replacer instead of fresh eggs, since I happened to have these on hand and not the others. They didn't quite fluff up as much as they appear to in the picture, and the dough was quite dry and crumbly (in the picture it looks very spreadable), but otherwise they are delicious and chewy and the kids (3 and 5) seem to love them so far! thanks for sharing :-)

I told my husband to pick a recipe on my Desserts to Try pinterest board for a family get togeher. He chose this recipe. I made it tonight and we each tried a piece and they are amazing!! Perfect snickerdoodle taste. For those who mention crumbling-I wonder if you are trying to cut into the pan too early? I was impatient and tried not too long after taking it out of the oven and noticed it was crumbling. So I waited an hour or so before I tried again, and they were perfect. I will definitely be making these many times again! Thank you for the recipe!

After making these a couple times, I've found that when I use a glass pan I have to increase cooking time. However, when I use a metal pan they come out perfectly on time. Hope this helps anyone has cooking time issues.

I have made these before and they are a HUGE hit!! I think I read every comment and did not see anyone saying they added some pumpkin to the recipe. So I am going to experiment with pumpkin, after all it is fall :-)

The first time I made these I knew they were a hit. I followed the instructions exactly and they were AWESOME. I am making some to take to a church function now and I just wanted to take a second to thank you for posting this recipe. LOVE it.

I DID add pumpkin tonight-i actually subbed some for the butter (1/2 C butter & 1/2 C pumpkin) BUT they turned out much more like a fluffy cake not gooey bars (I made the original recipe last week and LOVED it. Wanted to make the exact same thing but pumpkin flavored-not so easy!) If anyone perfects it I'm super interested!!!(Amy)

These are delicious and so easy! But a trick to make your snickerdoole cookies stay soft is to place a piece of white bread in the cookie jar or ziploc bag along with them and they remain soft and chewy!

I'm looking forward to making this recipe today. After reading some of the comments about some not coming out right, I'm wondering if maybe they got the butter wrong. Maybe they melted the butter instead of leaving it soft or they only used 1 stick (1/2 cup) instead of 2 sticks (which is 1 cup). I plan to use 2 sticks of real butter softened. Does it make a difference if it is salted or unsalted butter? Looking forward to tasting this treat.

Anonymous - I generally use unsalted butter in baked goods. I think the taste is fresher and butter is a big part of the flavor here. Still, I think the difference is subtle and I doubt the outcome would be significantly different if salted butter was used. You may have a point about melting the butter. I try to leave my butter out to reach room temperature when I plan to bake. If that isn't possible it can be softened by beating it with an electric mixer until smooth. Melting the butter gives it a different quality that doesn't always work out in a recipe.Thanks for reading and trying the recipe. Enjoy!

Was great. I added a couple of tablespoons of buttermilk to the batter as I mixed in the flour mixture, just because I had it and didn't want it to go to waste. I too added a couple of teaspoons of cinnamon to the batter. These were crunchy on top, light and gooey in the center, not dry at all. Don't over bake and use real butter. I had them warm with ice cold milk, so good. This recipe is a keeper. Thanks for sharing it. They will be great for breakfast tomorrow morning with fresh strawberries.

I've made these multiple times and they're a favorite. Only tip I would give is baking time makes all the difference on these. I've baked them for longer and they came out okay but more bland and dry. UNDER BAKE these. They're a million times better! I'm talking 18-20 minute range.

I just made these and they're divine! I love snickerdoodles as well. My mom always told me to put a piece of bread with the cookies once they're cooled and it makes them nice and soft. And they stay soft. Thanks for posting this recipe.

Love this recipe - have made several times and always get rave reviews. To increase the cinnamon flavor, I add 1/2 cup of the Hershey's cinnamon chips to the batter before baking - they really make the blondes special!

I have never had a problem wpwith snickerdoodle cookies being hard orany other cookie being hard.... the trick is putting a piece of bread on top of the cookies when storing them in an air tight container...

Anonymous - I'm sorry to hear that your Snickerdoodle Blondies turned out to be dry! My experience with this recipe is that it makes deliciously moist cinnamon sweet bars. Many comments here support that outcome, though a few share your experience with a dry texture. I'm not sure what the cause might be. Check ingredients and measurements carefully before mixing. Use 2 sticks (1 cup total) of real butter at room temperature (soft rather than melted). Test your oven temperature, if necessary. Mixing the eggs and soft butter with the dry ingredients will produce a stiff batter, but don't be discouraged. Spread it evenly in a 13 x 9 inch baking pan. Baked, these blondies should turn out moist and chewy, with a dense cakey texture. I hope that helps!

I made these today and they came out great. I cooked them for the full amount of time but they were still a little underdone in the middle only. But they still are great and a big hit with the family. I'm going to make another batch to take to work. This one is a keeper.

I made these on Friday night and they were so delicious and soft, I thought they were most likely the best thing I ever baked. My husband and brother agreed. I love that there is that sweet/salty factor and the buttery richness was just so good. Thanks for the recipe!! I will continue to make them for life.

Hello, I do not have the problem of my snickerdoodles being hard after they cool off, but I thought I would share a simple trick that will keep you from ever having cookies that become hard and crumble the next day! My grandma did this every time she filled her cookie jar.....she would place plain white bread slices in the jar/bag/Tupperware with the cookies. The bread will go stale and the cookies will absorb the moisture. Its pure genius!

Hi there! I found this recipe in 2013 and have been making it ever since. I just pulled yet another pan out of the oven to share with some new friends tomorrow. And, once again, I know they'll be a huge hit. Thank you so much for sharing this!!!!

Thanks for your comment! I think salted butter will work fine. It will add a bit more of a salty flavor to the finished product. If that sounds unappealing you can decrease the amount of salt in the recipe by 1/4 teaspoon.

I have these in the oven right now, and am excited to try them. The snickerdoodle cookie recipe I have, passed on from my mom, uses real sour cream instead of cream of tartar. They always come out spectacularly soft, and stay that way until the next day...because they usually all disappear by then. We always called them sour cream snickerdoodles, I haven't seen many recipes that are similar.